Vegetarian Goat Biryani
Experience the vibrant flavors of Vegetarian Goat Biryani, a delightful plant-based twist on the classic Indian dish. This recipe features tender, savory plant-based "goat" protein, fragrant basmati rice, and a medley of warming spices like cardamom, cinnamon, cloves, and bay leaf. Layered with aromatic mint and coriander, rich yogurt, and a luxurious drizzle of saffron-infused milk, each bite is a celebration of bold and layered flavors. Perfectly cooked in the traditional "dum" method for a rich, steamy finish, this biryani is the ultimate comfort food that's both vegetarian-friendly and irresistibly satisfying. Garnished with golden fried onions, it's ideal for special occasions or a flavorful weeknight dinner. Whether you're searching for a vegan biryani recipe or simply craving a unique spin on a beloved classic, this dish is sure to impress.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 4 cups Water
- 1.5 teaspoons Salt
- 400 grams Plant-based 'goat' protein
- 3 tablespoons Ghee or vegetable oil
- 2 large Onion, thinly sliced
- 2 tablespoons Ginger-garlic paste
- 1 cup Yogurt
- 1 tablespoon Biryani masala
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 0.5 cup Mint leaves, chopped
- 0.5 cup Coriander leaves, chopped
- 1 pinch Saffron strands
- 3 tablespoons Milk
- 2 tablespoons Lemon juice
- 4 Cardamom pods
- 6 Cloves
- 1 inch Cinnamon stick
- 1 Bay leaf
Instructions
Rinse the basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
In a large pot, bring 4 cups of water to a boil, adding 1 teaspoon of salt, cardamom, cloves, cinnamon stick, and bay leaf. Add the soaked rice and cook for 7-8 minutes until it's 70% cooked. Drain the rice and set it aside.
Heat ghee or vegetable oil in a large pan over medium heat. Add the sliced onions and sauté until they turn golden brown. Remove half of the onions and set aside for garnish.
Add the ginger-garlic paste to the onions in the pan and sauté for 2 minutes until the raw smell disappears.
Add the plant-based 'goat' protein to the pan and cook until it is browned and cooked through.
Mix in the yogurt, biryani masala, turmeric powder, red chili powder, and 0.5 teaspoon of salt. Cook for another 5-7 minutes until the flavors meld together.
Add chopped mint and coriander leaves, reserving some for garnish, then stir in the lemon juice. Cook for another minute.
Warm the milk slightly and add saffron strands. Set this mixture aside to infuse.
In a heavy-bottomed pot, layer half of the cooked rice, followed by the plant-based protein mixture, then the remaining rice.
Drizzle the saffron milk over the top rice layer. Use a wooden spoon handle to make small holes in the rice to let the steam go through.
Cover the pot tightly with a lid or aluminum foil. Cook on low heat for 20-25 minutes to let the flavors meld together.
Turn off the heat and let the biryani rest for 10 minutes.
Fluff the rice gently with a fork before serving.
Garnish with reserved fried onions and chopped herbs before serving.
Nutrition Facts
Calories |
2175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.4 g | 111% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 4381 mg | 190% | |
| Total Carbohydrate | 238.5 g | 87% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 39.7 g | ||
| Protein | 110.1 g | 220% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1184 mg | 91% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3516 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
